Pergole Basse. Liguria.
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- Stella Matthews
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1 Pergole Basse Appellation: LIGURIA DI LEVANTE ROSSO IGT Zone: Castelnuovo Magra (province of La Spezia) Vineyard extension (hectares): 0.7 Blend: 100% Merlot Vineyard age (year of planting): Merlot 1970 Soil Type: Clayey Exposure: South/South-West, 18 meters above sea level Colour: Ruby red with a purple border Nose: Prune and elder flower jam Flavour: Velvety Serving temperature ( C): 18 Match with: Tagliata (sliced beef) with green pepper Average no. bottles/year: 7,000 Grape yield per hectare tons: 6 Notes: n/a Vinification and ageing: Vinification and maturation in steel
2 Vermentino Colli di Luni Pianacce Vinification and ageing: Vinification and maturation in steel- The clusters are destemmed and crushed. White vinification in steel with temperature control. Cold maceration with the skins at 6 degrees Celsius for 6 hours in order to extract aroma (Vermentino is a non aromatic grape variety). Soft pressing. The must is decanted by flotation. After approximately 6 hours the must is racked off. The alcoholic fermentation lasts for 15 days. The wine is racked off at the end of the fermentation. No malolactic fermentation. The wine matures on the lees in steel and bâtonnages are carried out till December. The wine is then racked and it is filtered only before being bottled. Appellation: COLLI DI LUNI VERMENTINO DOC Zone: Castelnuovo Magra - Ortonovo (province of La Spezia) Cru: Vigneto Pianacce Vineyard extension (hectares): 5 Blend: 100% Vermentino Vineyard age (year of planting): Vermentino 1993 Soil Type: various Exposure: various Colour: Intense straw yellow Nose: mineral, with hydrocarbon, almond, honey and Mediterranean brush notes Flavour: sapid, fresh with an excellent balance between alcohol and acidity Serving temperature ( C): 12 Match with: Sword fifish dishes, shellfish, vegetable soup, fish hors d oeuvres, fish rice and pasta dishes, fried fish, sword fish with salmoriglio (sauce with olive oil, lemon juice, parsley and garlic). Average no. bottles/year: 32,000 Grape yield per hectare tons: 9 Notes: This wine is made from the homonymous vineyard together with the grapes of other vineyards. Each vineyard is vinified separately and the wine is then blended.
3 di Levante Bianco Paduletti Appellation: di Levante Bianco IGT Zone: Castelnuovo Magra (province of La Spezia) Vineyard extension (hectares): 3 Blend: 60% Vermentino - 30% Trebbiano - 10% Malvasia bianca Vineyard age (year of planting): Vermentino Trebbiano Malvasia bianca 2000 Soil Type: Clayey Exposure: South-west Colour: Light straw yellow Nose: Acacia honey and aromatic herbs Flavour: Yellow plum, wisteria flowers, mint Serving temperature ( C): 11 Match with: Vegetable dishes, fish, white meat Average no. bottles/year: 5,000 Alcohol %: 13.5 Grape yield per hectare tons: 11 Notes: n/a Vinification and ageing: Vinification and maturing in steel
4 Colli di Luni Rosso Canal di Bocco Appellation: Colli di Luni Rosso DOC Zone: Castelnuovo Magra, Ortonovo (province of La Spezia) Vineyard extension (hectares): 1.5 Blend: 60% Sangiovese - 40% Canaiolo Vineyard age (year of planting): Sangiovese - Canaiolo Soil Type: clayey, skeletal Exposure: n/a Colour: Intense ruby red with garnet reflections Nose: fruity, with hard black cherry and underbrush strawberry notes Flavour: medium structured, fresh and well balanced Serving temperature ( C): Match with: it can also be served chilled with fish dishes made with tomato sauce. It is suitable for the whole meal and with the cuisine of in general. Vegetable dishes, grilled meat. Average no. bottles/year: 4,400 Grape yield per hectare tons: 10 Notes: This wine is made from a vineyard next to the cellar and from a vineyard in the commune of Ortonovo, on the border with Tuscany. The wine is named after a stream, Bocco, that flows through the vineyard. Vinification and ageing: Maceration with the skins and alcoholic fermentation for 15 days at 28 degrees Celsius. The marc is then pressed and the pressed wine is racked back together with the rest of the wine. This procedure is carried out in order to maintain the tannins. The wine then matures in steel till February and it is bottled at the beginning of March/April.
5 Vermentino Colli di Luni Boboli Vinification and ageing: The clusters are destemmed and crushed. White vinification in steel with temperature control. Cold maceration with the skins at 6 degrees Celsius for 6 hours in order to extract aroma (Vermentino is a non aromatic grape variety). Soft pressing. The must is decanted by flotation. After approximately 6 hours the must is racked off. The alcoholic fermentation lasts for 15 days. The wine is racked off at the end of the fermentation. No malolactic fermentation. The wine matures on the lees in steel and bâtonnages are carried out till February. During the maturation period the whole mass of the wine gradually rotates for a month in 10 hectolitre Slavonian oak casks and is then racked back into steel. The wine is then racked and it is filtered only before being bottled. Appellation: COLLI DI LUNI VERMENTINO DOC Zone: Castelnuovo Magra (Province of La Spezia) Cru: Vigneto Boboli Vineyard extension (hectares): 1.6 Blend: 90% Vermentino - 10% Malvasia di Candia Vineyard age (year of planting): Vermentino 1914, Malvasia di Candia 1914,2003 Soil Type: Sandstone that crumbles in the sun Exposure: South-east Altitude: 168 meters above sea level Colour: Intense straw yellow Nose: notes of honey, citrus fruit, grapefruit and flint Flavour: sapid, mineral and persistent Serving temperature ( C): 11 Match with: John Dory fish in the oven with potatoes, grilled fish and fish cooked in the oven with a salt crust, shellfish, pasta and rice dishes with seafood Average no. bottles/year: 7,000 Grape yield per hectare tons: 8 Notes: The vines of the higher part (about 3,000 square meters) are 100 years old and are prephylloxera (they are ungrafted).
6 I Campi Bianco Appellation: VINO VARIETALE BIANCO Zone: Castelnuovo Magra and Sarzana (province of La Spezia) Vineyard extension (hectares): 1.5 Blend: 50% Albarola - 50% Vermentino Vineyard age (year of planting): Albarola Vermentino 2003 Soil Type: Clayey, skeletal Exposure: South-east Altitude: 50 meters above sea level Colour: Straw yellow Nose: delicate with golden delicious apple notes Flavour: Fresh, medium body Serving temperature ( C): 12 Match with: Vegetable pies (such as the typical Scherpada Ligure pie) Average no. bottles/year: 16,000 Grape yield per hectare tons: 10 Notes: Vine training system: Guyot. Vineyard density: 5,000 vines/hectare Vinification and ageing: Traditional white vinification in steel. Alcoholic fermentation in steel with temperature control (16 degrees Celsius)
7 I Campi Rosso Appellation: VINO VARIETALE ROSSO Zone: Tavolara district, commune of Sarzana (province of La Spezia) Vineyard extension (hectares): 1.5 Blend: 50% Merlot - 50% Sangiovese Vineyard age (year of planting): Merlot Sangiovese 2000 Soil Type: clayey, skeletal Exposure: south Altitude: 50 meters above sea level Colour: ruby red with slight purple reflections Nose: Ripe fruit, especially raspberry and sour black cherry Flavour: Supple, velvety tannins Serving temperature ( C): 12 Match with: ravioli with meat sauce, elaborate poultry and rabbit dishes Average no. bottles/year: 15,000 Grape yield per hectare tons: 10 Notes: Vine training system: cordon spur. Vineyard density: 5,000 vines/ha Vinification and ageing: Traditional vinification in steel. Maceration and fermentation with the skins for approx. 5 days with temperature control (25 degrees Celsius). Malolactic fermentation in steel. The wine then matures in steel for 4 months. Finishing in the bottle for 1 month.
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